Viennese Pannetone, is a molded cake filled with currants and only loosely similar to the Italian pannetone, which is a yeasted bread. What I love about this recipe is that it’s easy to make and it makes a lovely holiday gift for friends and family. It adds festive color and flavor to holiday feasts, afternoon tea and brunches. If you are making these cakes ahead, they do well with a little Kirschwasser (unsweetened cherry brandy), Grand Marnier or brandy sprinkled on them when they come out of the oven. Wrap them well and store in the refrigerator. Flavors develop nicely within a few days.